Ingredients
6 tablespoons lime juice1 tablespoon grated lime zest1-1/2 teaspoons ground cumin1-1/2 teaspoons chili powder1 teaspoon salt1/2 teaspoon garlic powder6 bone-in pork chops (1 inch thick)2 tablespoons olive oil1-1/2 teaspoons cornstarch1 cup chicken broth1/2 cup orange juice2 tablespoons honey1/4 cup minced fresh cilantro
Preparation
In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 20 minutes.
Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm.
In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through.
